Home › Recipes › Italian Stromboli
Italian Stromboli
Pizza dough rolled up around salami, pepperoni and two cheeses, then baked and sliced.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 3 cups all-purpose flour | 360 g |
| 1 tsp instant yeast | 3 g |
| 1 1/2 tsp table salt | 9 g |
| 1 cup warm water | 227 g |
| 2 tbsp olive oil | 25 g |
| Filling | |
| 4 oz sliced salami | 113 g |
| 4 oz sliced pepperoni | 113 g |
| 4 oz sliced provolone | 113 g |
| 1 1/2 cups mozzarella cheese, shredded | — |
| 1 tsp Italian seasoning | — |
| Finish | |
| 1 large egg, beaten | 50 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, yeast and salt, add the warm water and oil, and knead 6–8 minutes until smooth. Cover and let rise until doubled, about 1 to 1 1/2 hours.
- Heat the oven to 400 °F and line a baking sheet with parchment.
- Roll the dough into a 14 × 10-inch rectangle. Layer the salami, pepperoni, provolone and mozzarella, leaving a 1-inch border, and sprinkle with seasoning.
- Roll up from a long side, pinch the seam and ends closed, and place seam-side down on the sheet.
- Brush with egg and cut a few diagonal slits on top.
- Bake 25–30 minutes, until deep golden brown. Rest 10 minutes, then slice and serve with marinara.
Tips
- Pat wet fillings dry so the inside bakes through.
- Add sautéed peppers or spinach for a vegetable version.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode